Start by dicing your cured pork into small cubes. I used guanciale here because of its distinct, mature and salty flavour, but smoked bacon, pancetta or chorizo would all work nicely too. The key is to use something that will bring salt, fat and depth to the dish.

Add the diced pork to a cold pan with a small touch of olive oil, then bring the pan up to a medium-high heat. Starting cold gives the fat time to render properly before the outside crisps too quickly.

After a couple of minutes, add 1-2tbsp warm water to the pan if you are using a fatty cured pork like guanciale or pancetta. This helps speed up the rendering process.

Once the water evaporates, you should be left with plenty of fat in the pan. At this point the pork will start frying in its own fat, turning from pale to golden brown and crisp. Keep stirring so you get even colour all over.

When the pan starts foaming slightly, you’ll know you’re almost there. Give it another minute or so, then remove the crispy pork and strain off the fat.

Trim the crusts off a couple of slices of sourdough, then dice the bread into ultra fine cubes.

Pour in some of the reserved fat and then add 1x anchovy to the same pan and let it melt into the fat for a few seconds. Add the diced bread, 1x tsp anchovy oil and a good crack of black pepper, then toast everything together until golden brown and crispy.

Strip the kale or cavolo nero leaves from the thick stalks and discard the stalks.

Bring a large pot of water up to a simmer and season it generously with salt. Add the greens along with the sliced garlic, then submerge everything for 2 minutes.

Add the basil to the pot and submerge for a final minute.

Pull everything out and immediately dunk it into ice water to shock it and stop the cooking process.

After a few minutes in the ice water, remove the garlic and set it aside. Squeeze the greens really well to remove as much excess water as possible, then roughly chop and set aside.

Bring the reserved green blanching water back up to a simmer and add your pasta.

While the pasta cooks, make the sauce. Add the chopped greens to a proper blender with the softened garlic, blanched almonds, lemon zest, lemon juice, parmigiano reggiano, 1x tbsp reserved guanciale fat, extra virgin olive oil and a good ladle of starchy pasta water.

Season with sea salt and black pepper, then blitz on high until completely smooth.

Once the pasta is al dente, reserve some pasta water, then strain the pasta and add it back to the pan you used for the guanciale and breadcrumbs.

Pour in the green sauce and toss everything together over a low heat until rich, glossy and emulsified.

Plate the pasta while it is hot, then finish with the crispy cured pork, anchovy breadcrumbs, lemon zest, parmigiano reggiano and black pepper.